Twice Baked Potatoes
Twice Baked Potatoes are a comforting side dish favorite, stuffed with creamy mashed potatoes and cheese. They are easy to feed a crowd and are also a great make-ahead dish.
Ingredients
- 5 lbs Russet potatoes
- 16 ounces sour cream
- ½ cup butter
- ¾ cup extra sharp white cheddar cheese shredded
- ½ cup yellow sharp cheddar cheese shredded
- ½ cup Parmesan cheese grated
- 3 tbsp milk
- salt and ground pepper to taste
Instructions
- Preheat oven to 425℉. Wash the potatoes thoroughly with fresh water. Using a fork, poke holes in the potatoes to prevent them from bursting. Lay them on a baking pan and bake for about 45-55 minutes or until you can pierce them easily with a fork.
- Using a small knife, cut the potato tops off until they resemble a boat. Discard the tops. Scoop out the potatoes but be careful as they will be extremely hot! You can try holding the potato with an oven mitt on to prevent burning your hands. Place the potato filling in a large mixing bowl. Set the potatoes aside.
- Add in butter, sour cream, Parmesan cheese, yellow sharp cheddar cheese, extra sharp cheddar cheese, milk and salt and pepper to taste. Mix well to combine using a stand up mixer or a hand mixer. If the mixture is too thick, add more milk.
- Stuff the potato mixture into the potato skins until they are filled. Line them on a baking pan and place them back into the oven at 350℉ for 40-45 minutes or until the top turns golden brown.
Notes
It is best to scoop out the potatoes while they are still hot. This will help the potato mixture to be more smooth and help to combine all of the ingredients together better. Use an oven mitt or a clean towel to keep from burning your hands!
Add more milk to the mixture if needed, starting with 1 tablespoon at a time. Do not add too much as this will cause it to become too runny.
These potatoes are a great make-ahead dish. You can prepare the potatoes before hand and place them in the fridge for up to 3 days until you are ready to bake and serve. Bring them to room temperature before placing them in the oven. You can bake them straight out of the fridge but the cook time may vary and take a bit longer.
Freeze them for up to 6 months. To thaw: Place them in the fridge overnight. Take them out about 15-30 minutes before baking to bring them to room temperature.
Try topping the potatoes with crispy bacon bits and scallions.
You will likely have leftover potato filling once all of your potatoes are stuffed full. Add the extra mixture in an airtight container and freeze or refrigerate. It makes for a great side to serve as cheesy mashed potatoes.